A couple of points. The population figures are for slightly later, 1869 to be precise. But close enough to be meaningful.

Despite the text claiming that it was boom time for Austrian brewing, the amount of beer produced per head was quite small. Only Salzburg, Niederösterreich and Oberösterreich look impressive. I'll remark that Salzburg, the are producing relatively the most, had been part of Bavaria for a few years during the Napoleonic Wars. Bohemia and Moravia were well behind, which came as a bit of a surprise. As the reputation of Bohemian beer in particular was on the up.

That'll do for now. But I don't think I've quite finished with these numbers yet.

Thursday, 29 April 2010

Guess what I've got for you now? That's right, another example of parti-gyling. How did you guess?

This is also from the 1930's, but from another brewery: Courage. In this example there's a wider range of gravities in the beers and they aren't all of the same style. KKK is a Strong Ale, the other two are Milds.

Let's start with KKK:

Here's that same information in table form:

Courage 22nd Sept 1930 KKK

barrels

gravity

SG

grav points

102

30.4

1084.2

3,101

15

12

1033.2

180

0

2

1005.5

0

3

0

1000.0

0

120

27.34

1075.7

3,281

Source:

Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/258.

You'll note that the beer used almost all first wort. Not surprising, as its gravity was only just lower than that of the first wort.

Now MC:

In table form:

Courage 22nd Sept 1930 MC

barrels

gravity

SG

grav points

in FV 5

119

30.4

1084.2

3,618

148

12

1033.2

1,776

91

2

1005.5

182

5

0

1000.0

0

363

15.36

1042.5

5,576

in FV 6

70

30.4

1084.2

2,128

98

12

1033.2

1,176

52

2

1005.5

104

220

15.49

1042.9

3,408

Source:

Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/258.

The MC was blended in two separate fermenters, FV 5 and FV 6. The blends were slightly different in their composition, but had the same gravity.

And finally, X:

Courage 22nd Sept 1930 X

barrels

gravity

SG

grav points

in FV 13

88

30.4

1084.2

2,675

109

12

1033.2

1,308

161

2

1005.5

322

4

0

1000.0

0

362

11.89

1032.9

4,305

in FV 16

88

30.4

1084.2

2,675

109

12

1033.2

1,308

159

2

1005.5

318

8

0

1000.0

0

362

11.89

1032.9

4,301

Source:

Courage brewing record held at the London Metropolitan Archives, document number ACC/2305/08/258.

This was also blended in two different fermenters, FV 13 and FV 16. And again the blends were slightly different.

The worts were generated by a typical mashing scheme: mash, underlet and sparge. I would go into it in more detail, but I don't have the space here. (Or rather it would make this post even longer and duller than it already is.)

Someone asked why they bothered with all the trouble of party-gyling. Having to fiddle with different worts and that. But, the way breweries were set up and the way they brewed, it wasn't as awkward as you might think. The first wort was moved to the coppers and already boiling by the time the sparge had begun. Rather than leave the wort lying around until the whole mashing process was complete, which could cause problems later on, boiling started immediately. The second wort would have been drawn off by the time the first wort had been boiled. Often the same copper would be used to boil all three worts in succession. They had a long brew day. For this brew, the mash started at 10 PM and the last wort was drawn off at 8 AM the next morning.

Let me know if you've had enough parti-gyling. I've a couple of thousand more examples I'm just aching to pester you with.

One remark. The Tirol of today is considerably smaller than that of 1865. Because a big chunk - South Tirol - was given to Italy after WW I. Most of the other regions, or Bundesländer, are, to the best of my knowledge, pretty much unchanged. Except Burgenmland. I think that was part of somewhere else in the 19th century.

Not much has changed over the years, when it comes to the most popular locations for breweries. Except Kärnten has become much less popular. And Niederösterreich more popular.

Wednesday, 28 April 2010

Hey, hey, hey. As Krusty would say. The party-gyling fun has spread to Let's Brew Wednesday. And when I say fun, I mean mind-numbing tedium.

We've a thrice [check that's a real word] of Stouts, all magically spun from the same set of grains. If you've managed to stay conscious throuugh my party-gyling posts you'll have a good idea how Truman did that. Not magic, but still an impressive feat of mathematics. They didn't have claulators back in the 1890's. Even if they had, Truman wouldn't have let their brewers use them. Even in the 1970's their brewers had to perform all their calculations on a slate.

That Truman produced so many Stouts (in addition to these three there was also a Running Stout, Keeping Stout and Double Export Stout) is a sign of the popularity of such beers. And a testament to the commercial flexibility provided by party-gyling. A glance at any 19th-century brewery price list will confirm just how widespread a technique it was. How else could a small brewery have 15 different products?

I think that's me about done. There are some party-gyle logs singing like sirens. Excuse me while I go and smash into some rocks . . . . .

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Truman - 1890 - Imperial - Double - SS stouts

General info: A wonderful example of how to gyle. This is a set of three big ass stouts made from a single mash. Imperial Brown stout, a double stout and a tasty little (1.070!) SS-type export stout. The sheer volume of this original beer was mindboggling. Over 33,000 gallons of beer! Its literaly unbelivable. You'll be surprised that, although similar, these beers are all quite different and great each in their own right. This is something everyone must try.

Beer Specifics

Recipe by percentages

Gravity (OG)

1.081

38% English pale malt

15.4% Raw sugar

Gravity (FG)

1.019

35.1% Englsih pale malt

0%

ABV

8.21%

10.4% Brown malt

0%

Apparent attenuation

76.06%

1.2% Black malt

Real attenuation

62.31%

IBU

82.0

Mash

120min@152°F

1.3qt/lb

SRM

35

120min@66.7°C

2.73L/kg

EBC

69.4

Boil

2 hours

Homebrew @ 70%

Craft @ 80%

Grist

5gal

19L

10bbl

10hl

English pale malt 1

5.97

lb

2.717

kg

323.81

lb

125.11

kg

Englsih pale malt 2

5.52

lb

2.511

kg

299.26

lb

115.62

kg

Brown malt

1.63

lb

0.743

kg

88.49

lb

34.19

kg

Black malt

0.18

lb

0.083

kg

9.87

lb

3.81

kg

Raw sugar

2.42

lb

1.103

kg

131.40

lb

50.77

kg

15.720

7.157

852.83416

Hops

Goldings 4.5% 120min

4.54

oz

128.8

g

281.57

oz

6.803

kg

Hallertauer Mittelfrüh 3.5% 30min

1.39

oz

39.4

g

86.08

oz

2.080

kg

Goldings 4.5% dry hop

1.72

oz

48.8

g

106.73

oz

2.579

kg

Fermentation

62°F /16.7°C

Yeast

Nottingham ale yeast

1968 London ESB Ale Yeast - WLP002 English Ale Yeast

Tasting Notes: All of the beers are big and dark. A ton of rich brown malt character rather than the black malt of more contemporary stouts. Each is very fruit with a butt ton of hops chucked in. Rum raisins, port, brandie cherries and roast malt tannins. Each can be aged however the IBSt really takes on a life of its own in the bottle.

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Imp

5gal

19L

10bbl

10hL

G1 - vol

1.42

5.38

2.83

2.83

G1 - grav

1.113

1.113

1.113

1.113

G1 - BU

127

127

127

127

G2 - vol

0.81

3.07

1.61

1.61

G2 - grav

1.090

1.090

1.090

1.090

G2 - BU

91

91

91

91

G3 - vol

0.28

1.06

0.56

0.56

G3 - grav

1.038

1.038

1.038

1.038

G3 - BU

42

42

42

42

Hopping

1.92oz/gal

14.41g/L

3.73lb/bbl

1.44kg/hL

Totals

OG 1.097

FG 1.022

BU 106

Abv 9.9%

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Dbl

5gal

19L

10bbl

10hL

G1 - vol

0.74

2.81

1.48

1.48

G1 - grav

1.113

1.113

1.113

1.113

G1 - BU

127

127

127

127

G2 - vol

1.11

4.22

2.22

2.22

G2 - grav

1.090

1.090

1.090

1.090

G2 - BU

91

91

91

91

G3 - vol

0.65

2.46

1.30

1.30

G3 - grav

1.038

1.038

1.038

1.038

G3 - BU

42

42

42

42

Hopping

1.92oz/gal

14.41g/L

3.73lb/bbl

1.44kg/hL

Totals

OG 1.083

FG 1.017

BU 88.9

Abv 8.8%

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SS

5gal

19L

10bbl

10hL

G1 - vol

0.42

1.60

0.84

0.84

G1 - grav

1.113

1.113

1.113

1.113

G1 - BU

127

127

127

127

G2 - vol

0.96

3.66

1.93

1.93

G2 - grav

1.090

1.090

1.090

1.090

G2 - BU

91

91

91

91

G3 - vol

1.11

4.24

2.23

2.23

G3 - grav

1.038

1.038

1.038

1.038

G3 - BU

42

42

42

42

Hopping

1.92oz/gal

14.41g/L

3.73lb/bbl

1.44kg/hL

Totals

OG 1.071

FG 1.014

BU 75.2

Abv 7.5%

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5gal

19L

10bbl

10hL

Gyle 1

2.58

9.80

5.16

5.16

Gyle 2

2.88

10.95

5.76

5.76

Gyle 3

2.04

7.76

4.08

4.08

Totals

7.50

28.50

15.00

15.00

Ingredients and technique

Grist & such
Very typical stout grist for the time. Two different pale malts of which only the best malt should be used. A good amount of brown malt with even more sugar added. White sugar can be used but I prefer something with a little more complexity. Invert No2 is great or dark brown muscavado sugar. If you want to do something neat, try using some Gula Jawa. The sugar was added with about 35% of it going into each of the first two gyles and then the remainder going into the last gyle.

Hops
The hops were absolutely fresh being less than a year old. A massive amount of hops went into this thing at nearly 5 pounds per barrel. The dry hopping was also huge with IBSt, Double and SS having around 0.85lb/bbl, 0.5lb/bbl and 0.25lb/bbl. One of the most interesting things with this beer was the use of Bavarian hops. Nearly ¼ of all the hops were Hallertauer-like.
Mash & Boil
There were a ton of small little infusions to keep the temperature up. They started with a short 30min rest at 145F (63C) and then jacked it up to 158F (70C) for two hours. I’ve done both this double rest and a single rest splitting the difference at 152F (67C) and found that there isn’t really that much difference. I found the double rest to add a little more complexity that the single but not overly so. The boil was two hours for the first two gyles and then three hours for the last.

Fermentation, Conditioning & Serving
All these beers were fermented a moderately low temperature and the stronger the stout the more it was aged. Aim for about 2.1 volumes of CO2 using either corn sugar or glucose syrup and around 1 million cells/ ml of beer. Serve at cellar temp per the usual.
Gyling & Blending
We’ve been over gyling many times before the only thing different for this one is that there is a third gyle. Each are sugared, hopped and boiled separately and then blended prefermentation. One of the interesting things in this set of gyles is that Truman, for some reason, did a tiny bit of post-fermentation blending with the three beers. The recipe provided is for the usual amounts with a bit of a twist. When doing any of the volumes the amount of total beer you will get out will be about 50% more (5gal = 7.5gal). Here are the specific breakdowns for each beer with al the numbers and the general amounts by ‘volume’. Good luck!